The Sourdough Starter
Bakery - MSG
Shopping Basket
Menu
Sourdough Pizza Bases

Hand-stretched. Slow-fermented. Ready in minutes.

Restaurant-quality pizza at home

Our sourdough pizza bases are made with a lively, naturally leavened starter and slow-fermented for flavour and texture. Freshly Prepared Raw Pizza Bases, they’re perfect for home ovens and pizza ovens alike.

£10 per pack — packs of 6 bases or £2 each Fresh or frozen (fresh can be frozen at home). · Each base is 250 g and stretches to 10–12 in (depending on thickness).

Order Now

72-hour ferment

Developed flavour with a light, airy cornicione.

Hand-stretched

Each base is shaped by hand for an artisanal finish.

Freezer-friendly

Stock up for effortless midweek dinners.

Pack & Price

Packs of 6 bases • Freshly Prepared Raw Pizza Bases • £10 per pack

Order Now

Ingredients

How to Cook

Shaping (Raw Dough)

  1. Dust your work surface and dough generously with semolina flour to prevent sticking and add crispness.
  2. Press from the centre outward with your fingertips, leaving a thicker rim for the cornicione.
  3. Stretch by lifting the dough and letting gravity extend it as you rotate; avoid a rolling pin to preserve the airy structure.
  4. Transfer to a lightly dusted peel/tray and top promptly to avoid sticking.

Home Oven

  1. Preheat your oven to 250–270°C (as hot as it goes). If using a stone/steel, preheat it too.
  2. Top from frozen or thawed: a light layer of sauce, cheese, and your favourite toppings.
  3. Bake directly on a preheated tray/stone for 5–8 minutes or until the crust is puffed and spotty.
  4. Finish with basil/olive oil/parmesan. Slice and enjoy!

Outdoor Pizza Ovens

  1. Preheat to the manufacturer’s recommended pizza temperature (typically 400–450°C surface temp).
  2. Dust the peel lightly with semolina or flour; avoid excess to prevent burning.
  3. Launch and rotate every 15–20 seconds for an even bake; total time often 60–120 seconds.
  4. Watch the edges — move the base away from hot spots to prevent scorching.

Tip: Less is more — avoid heavy toppings for best oven spring.